3 great flavours. - Garlic & herb, black pepper, sun ripened tomato onion & chive.
Garlic & Herb Boursin is definitely a flavour from my childhood. I remember it being in the fridge, reserved mainly for my father. I expect there was an element of "Too good for us children" going on, so there was a certain amount of excitment that greeted the arrival of this little package of goodies chez Recipe Junkie.
Anxious not to deprive my children in the way I was so clearly deprived (oh poor me - not allowed the Boursin), I let them have unfettered access to the Garlic & Herb one lunchtime. This is a decision I will live to regret as they pretty much devoured the lot, leaving the Husband and I barely a look in. Obviously my father was on to something. The black pepper flavour was less popular with the children, well, with Pink, anyway, but I loved it with the Husband's home grown cucumbers.
I saved the sun-ripened tomato, onion and chive to make a tart inspired by the lovely Lisa Faulkner - there she is with her own pile of Boursin - the lucky thing. Lisa has created some recipes using Boursin, all of which you can find on the website.
I failed to reproduce her tart exactly, in that I only had a round tin, not a rectangular one, and baby leeks were absent from the purveyors of vegetables I visited on the day I was looking for them. However, this went largely unnoticed, partly because no one knew there were supposed to be baby leeks decorating the top except me and I could live without them, and because stirring half a pack of the Boursin into the usual egg mixture to go in a quiche case over some leeks which I'd genetly softened in some butter, made a very delicious tart indeed, baby leeks or no.
This is what Lisa's version looks like. Alas, I lost my photos in a pre-holiday clear out of the camera.
I also lost the notes I made about what I actually put in my tart, so you can go on your own voyage of Boursin discovery and make it up as you go along, or just make Lisa's.
So thumbs up all round for Boursin in all its flavours and a lovely and straightforward summer supper which everyone enjoyed (even Pink, who is funny about quiche despite loving pastry, and eggs in all other forms, pronounced it delicious and said she would eat quiche like that again).
There are plenty more recipes to choose from too - I'm particularly keen to try the black pepper hotcakes - but this requires the Boursin to stay in the fridge long enough for me to cook with it...